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Add a photoRaciónes: 12
Ingredientes
- 6 1/4 quart WATER
- 12 ounce FLOUR GEN PURPOSE 10LB
- 6 1/4 ounce SOUP GRAVY BASE CHICKEN
- 12 ounce SHORTENING, 3LB
- 1 tsp PEPPER BLACK 1 LB CN
Direcciones
- 1. USE MELTED SHORTENING AND SIFTED GENERAL PURPOSE FLOUR. BLEND TOGETHER Till SMOOTH; COOK OVER LOW HEAT 2 Min.
- 2. Add in ROUX SOUP AND GRAVY BASE CHICKEN, STIRRING CONSTANTLY. BRING TO A BOIREDUCE HEAT; SIMMER 10 Min Or possibly Till THICKENED, STIRRING CONSTANTLY.
- 3. Add in PEPPER.
- SERVING SIZE: 1/4 C. (2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 550g | |
| Recipe makes 12 servings | |
| Calories 354 | |
| Calories from Fat 253 | 71% |
| Total Fat 28.63g | 36% |
| Saturated Fat 6.64g | 27% |
| Trans Fat 9.48g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 33mg | 1% |
| Total Carbs 21.75g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.08g | 0% |
| Protein 2.95g | 5% |
